Zobrazeno 1 - 10
of 1 080
pro vyhledávání: '"Purple sweet potato"'
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 4, Iss 01, Pp 37-46 (2024)
This research aims to get the best formulation which liked by panelist by considering the chemical characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural techno
Externí odkaz:
https://doaj.org/article/987de9091a514bf6840efab340e09128
Publikováno v:
Acta Marisiensis - Seria Medica, Vol 70, Iss 3, Pp 169-174 (2024)
Wound temperature is one of the wound biomarkers representing the wound healing progress. The diabetic wound is associated with a prolonged inflammation phase marked by an increasing wound temperature and erythematous wound. Purple sweet potato extra
Externí odkaz:
https://doaj.org/article/608a7edc005446119deea0f789d332b5
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 84-90 (2024)
Under the acidic conditions (pH 4.0), the addition of wheat oligopeptides (WOPs) (25~100 g/L) decreased the thermal stability of purple sweet potato anthocyanins (PSPAs), but enhanced its antioxidant capacity, which increased with the rise of the add
Externí odkaz:
https://doaj.org/article/ecc04a3cd4714c3da9d2539a50b7b46c
Autor:
Cecilia T. Oluwabiyi, Zhigang Song
Publikováno v:
Poultry Science, Vol 103, Iss 12, Pp 104366- (2024)
ABSTRACT: This study was conducted to investigate the effects of dietary purple sweet potato polysaccharide (PSPP) supplementation on production performance, egg quality characteristics, jejunal morphology, and gut microbiota modulation of Hy-line Br
Externí odkaz:
https://doaj.org/article/0368d16918fa4440ba9a76cd7045c7fb
Autor:
Feri Kusnandar, Faleh Setia Budi, Dias Indrasti, Nur Annisa, Kezia Grace Abraham, Azizah Tsaniya Fasya, Yane Regiyana, Slamet Budijanto
Publikováno v:
Agrointek, Vol 18, Iss 2, Pp 333-342 (2024)
Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this study was
Externí odkaz:
https://doaj.org/article/48bffc851533433b971e12c4574a9271
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 722-734 (2024)
Abstract The stability of anthocyanins is poor, seriously affecting their biological activity. The effect of bovine serum albumin (BSA) on the stability of purple sweet potato anthocyanins (PSPA) and its mechanism of action was investigated. Eleven a
Externí odkaz:
https://doaj.org/article/a28ff77bf15544babfc0949662a55d81
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 187-196 (2024)
In order to meet the needs of consumers for diversified taste and healthy diets, a scientific formula and advanced manufacturing method for a new type of jam with low-sugar and no preservative were developed. By using purslane and purple sweet potato
Externí odkaz:
https://doaj.org/article/f7545df96fb04733849891a84626ea1c
Autor:
Taufik Mesiano, Al Rasyid, Anggi Gayatri, Widjajalaksmi Kusumaningsih, Fiastuti Witjaksono, Herqutanto Herqutanto, Lisda Amalia, Agung Karuniawan, Nuri Andarwulan, Salim Harris
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 71, Iss 6, Pp 309-316 (2024)
People are becoming more conscious of the relationship between nutrition and health. Research has been conducted on the presence of anthocyanins in purple sweet potatoes, as this bioactive compound not only imparts the bright purple color to its fles
Externí odkaz:
https://doaj.org/article/0ca3cc7db2784dbba574ed81a1eb629d
Publikováno v:
Foods, Vol 13, Iss 21, p 3485 (2024)
Petroleum-based plastic packaging materials have negative impacts on the environment and food safety. Natural biopolymer-based food packaging materials are the proper substitutes for plastic-based ones, which is because biopolymers are nontoxic, biod
Externí odkaz:
https://doaj.org/article/980acabe936a4ab0b3012090c31def76
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101493- (2024)
In this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food. The results showed that add
Externí odkaz:
https://doaj.org/article/962f09194bf2459397e858a5081c0d1f